AEG BSK792320M User Manual download pdf (Page 20)

Method:

Separate the eggs. Cream egg yolks with

hot water, 50 g sugar, vanilla sugar and

salt. Beat egg whites with 100 g sugar

until forming peaks.

Sieve together flour, cornflour and

baking powder.

Carefully mix egg whites and egg yolks

together. Then carefully fold in flour

mixture. Put the mixture into the baking

tin, smooth and put in the appliance.

• Time in the appliance: 30 minutes

• Shelf position: 3

7.16 Streusel Cake

Ingredients for the dough:

• 375 g flour

• 20 g yeast

• 150 ml tepid milk

• 60 g sugar

• 1 pinch salt

• 2 egg yolks

• 75 g softened butter

Ingredients for the crumble:

• 200 g sugar

• 200 g butter

• 1 teaspoon cinnamon

• 350 g flour

• 50 g chopped nuts

• 30 g melted butter

Method:

Sieve the flour into a mixing bowl, make

a well in the centre. Cut up the yeast,

place it in the well, stir in with the milk

and some of the flour from around the

edge, sprinkle with flour, leave to rise in

a warm place until the flour sprinkled on

the pre-dough is showing cracks.

Put the sugar, egg yolks, butter and salt

on the edge of the flour. Knead all

ingredients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size. Then roll

out the dough and place on a greased

baking tray and leave to rise again.

Place sugar, butter and cinnamon in a

mixing bowl and mix together.

Add the flour and the nuts and knead

together so that you make a crumble

mixture.

Spread the butter on the risen dough

and spread the crumble mixture on it

evenly.

• Time in the appliance: 35 minutes

• Shelf position: 3

7.17 Swedish Cake

Ingredients:

• 5 eggs

• 340 g sugar

• 100 g melted butter

• 360 g flour

• 1 packet baking powder

(approximately 15 g)

• 1 packet vanilla sugar (approximately

8 g)

• 1 pinch salt

• 200 ml cold water

Other:

• 28 cm round springform baking tin,

black, bottom lined with baking

parchment

Method:

Place sugar, eggs, vanilla sugar and salt

in a mixing bowl and cream together for

5 minutes. Then add the melted butter

to the mixture and fold in.

Add the flour with the baking powder

mixed into it into the creamed mixture

and stir in.

Finally add the cold water and mix

everything well. Put the mixture into the

baking tin, smooth and put in the

appliance.

• Time in the appliance: 55 minutes

• Shelf position: 1

7.18 Sweet Tart

Ingredients:

• 2 sheets original Swiss flaky pastry or

puff pastry (rolled out in a square)

• 50 g ground hazelnuts

• 1.2 kg apples

• 3 eggs

• 300 ml cream

• 70 g sugar

Method:

Place pastry on a well-greased baking

tray and prick the bottom all over with a

fork. Spread the hazelnuts evenly over

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